2 portabella mushrooms (about 4oz each)
1 clove garlic
1 tablespoon rye whiskey
1 teaspoon vegetable oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
fresh ground pepper to taste
Remove the stem and gills from inside the mushrooms and wipe it to remove any dirt.
Crush the garlic clove with the salt in a mortar and pestle and mix with the whiskey, vegetable oil and oregano.
Pour half the whiskey/garlic mixture inside the mushrooms and rub it evenly with the back of a spoon.
Sprinkle with fresh ground pepper and place the mushrooms, stem side up, over direct medium-high pre-heated grill.
Cook until the moisture starts to come out of the mushrooms, you will see the liquid accumulating inside the mushroom, about 5 minutes.
Turn the mushrooms over and cook for about 2 minutes.Remove from grill and serve.